Recently I became very interested in barley flour because of its extremely useful properties. It helps to lower the level of "bad" cholesterol due to the high content of beta-glucan. In addition, it is a source of vitamins A, B, PP, as well as iron, potassium, sodium and other trace elements. The beneficial properties of the product depend on the presence of bran (and hence a large amount of fiber), which perfectly affect the work of the gastrointestinal tract. But baking it has its own characteristics, because too little gluten is formed in it. Today I want to introduce you to a cake made of barley flour. The cupcake is porous, airy, slightly moist.
| Cook Time | 55 minutes |
| Servings |
Ingredients
- 2 pieces Chicken eggs
- 150 gram Sugar
- 220 gram Kefir
- 100 gram Vegetable oil
- 150 gram Barley
- 80 gram Flour wheat / Flour
- 1 teaspoon Baking powder
- 100 gram Jam thick
- 1 pack Vanilla sugar to taste
Ingredients
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Instructions
- Turn the oven on 180°C. Beat the eggs with sugar. Add yogurt and vegetable oil, mix well. Mix wheat and barley flour with baking powder, add to the liquid ingredients and mix well.
- Grease the mold with oil, cover the bottom with baking paper.
- Pour the dough into the mold. Spread jam on top. We put it in a preheated oven. Bake for 45 minutes at 180 °C. The finished cake can be decorated with icing and decorative sprinkling.
- Bon appetit.
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